The Effect of Varying Levels of Raw and Precooked Spent Fowl Muscle in the Manufacture of Restructured Steaks

Abstract

Spent fowl muscle (raw or precooked) was flaked and formulated to include: 1) 100% raw meat; 2) 80% raw meat and 20% precooked meat; 3) 50% raw meat and 50% precooked meat; and 4) 20% raw meat and 80% precooked meat. The products were mixed, formed, pressed, and cut into restructured steaks. Steaks were evaluated for physical appearance, fat, and moisture content, cooking and textural properties, and sensory attributes. As the percentage of precooked spent fowl meat was increased in restructured steaks, the steaks appeared lighter in color, contained less moisture and more fat, and suffered greater cooking losses than restructured steaks made with a higher percentage of raw meat. In addition, as the percentage of precooked meat was increased, the restructured steaks became less tender, less cohesive, and received lower sensory scores.

Processing and utilization of spent hens

“…As the ratio of precooked to raw spent fowl meat was increased in restructured steaks they appeared lighter in colour, suffered greater cooking losses, became less tender, less cohesive and received lower sensory scores. It has been suggested that formulations containing 20-50% precooked spent fowl meat could be used in the manufacture of restructured steaks (Seideman et al, 198213). Restructured steaks using pre-rigor meat from spent hens had the highest cooking losses and the losses decreased with addition of binders (2% soy concentrate or 2% wheat gluten; Seideman et al, 1982~).…”